**3. Conclusions**

In conclusion, we could say that NZ or TO@NZ nanostructures were incorporated perfectly with the ALG/G polymer matrix and provide a very promising active film for food packaging, which could extend the soft cheese shelf-life. Furthermore, the effort to develop a more environmentally friendly process seems to be successful because the new materials were based on natural raw materials with reduced use of chemicals. The overall success of this study was confirmed by the XRD and FTIR results while FTIR and DSC indicate a film rich in thymol oil physiosorbed in NZ nanocomposite. Consistent with the antimicrobial, antibacterial, and antioxidant measurements, the higher the thymol concentration, the better antimicrobial, antibacterial, and antioxidant results. Actually, there is a threshold of TO@NZ hybrid nanostructure concentration which is required for the film to exhibit inhibition and bactericidal activity against the tested bacteria and pathogens. This also improves the mechanical properties of the film because TO acts as a plasticizer. Nevertheless, in line with SEM and UV-vis results, the increase of TO@NZ concentration led to lower transparency and higher nanostructure aggregation in the film. Thus, there is an optimum for TO@NZ concentration in the polymer matrix and this is in the range between 5% wt and 10% wt. In this range, the DWV and PeO2 coefficients exhibit a local minimum which means the highest water and oxygen barrier.
